Keema Macaroni

 

Iraqi Chicken Biryani برياني الدجاج العراقي

Iraqi Chicken Biryani

برياني الدجاج العراقي

Iraqi Biryani

Punjabi Yakhni Pulao پنجابی یخنی پلاؤ

Delicious and mouthwatering Pulao

Punjabi Yakhni Pulao

Bandjan Bourani (Afghan Dish)

Delicious and tangy Afghan dish made with Aubergine and yoghurt.

Bandjan Bourani

Ingredients:

• Aubergine  (Bangan)   long variety   diced in disc  4
• Tomatoes diced 3-4
• Red Chilli flakes/cutter   1-2 teaspoon
• Green chillies chopped  3
• Garlic crushed  1  pod
• Yoghurt  1 cup
• Mint leaves chopped  2-4  tablespoon
• Salt to taste
• Oil for frying and cooking as needed

Procedure:

• Shallow fry aubergine in oil on medium flame till soft and tender. Keep aside.
• Now take 2-3 tablespoon of oil in a pan,  heat on low flame then add 1/2 crushed garlic, red chilli flakes and then diced tomatoes.
• Cook till soft and green chillies and salt during cooking.
• At last, add fried aubergine and cook for few minutes then remove from flame.
• Take out in a serving platter/bowl.
• Now add salt and remaining garlic to the yoghurt, mix well.
• Pour the yoghurt sauce on the top of prepared bourani. 
• Sprinkle chopped mint leave.
• Delicious Bandjan Bourani is ready to serve.
• Serve with boiled rice.

Aleesa (Kerala -Malabar Ramadan Dish)

There were many Malabari people shops and hotels in Karachi during my childhood.  Malabari were good and soft spoken people. They were religious and their names were like Abu Bakara, Omar, Muhammad Bhai. I am happy to cook their Ramadan dish Aleesa, it is an infusion dish of Arabian and Malabar cuisine. 

Aleesa

Ingredients:

• Wheat 1/2 kg
• Boneless Chicken 1/2 kg
• Onion  chopped 1-2 medium-size
• Oil 1 tablespoon
• Garlic crushed 2 teaspoon
• Salt to taste
• Cinnamon sticks 2-4
• Cloves whole 5-6
• Cardamom Green 2
• Coconut milk 1 can (regular size)

For Garnish:

• Cashew nut (Kajoo) slightly fry in oil  10-15 pieces
• Fried onion 2 tablespoon
• Raisin 1slightly fry in oil tablespoon

Procedure:

• In a pan take 3-4 glass water. 
• Add wheat, chicken, onion, oil, garlic, salt, cinnamon, cloves and cardamom.
• Cook on low flame till wheat and chicken are tender. (3-4 hours).
• Check and stir occasionally.
• When wheat is tender coarsely mash the contents.
• Add coconut milk and cook for 5-10 more minutes on low flame.
• Garnish with Kajoo, raisin and fried onion.
• Delicious Aleesa s ready.
• Serve on Sehar or Iftar during Ramadan.

Kung Pao Chicken

Kung Pao Chicken is a Chinese Dish. Spicy and Delicious.

Kung Pao Chicken

Ingredients:

• Chicken Cubes 1/2 kg
• Sesame oil 1 teaspoon
• Corn Starch 1 teaspoon
• Soy Sauce 1 tablespoon
• Vinegar 1-2 teaspoon
• Sugar 1 teaspoon
• Oil 1/4 cup
• Red Chillies whole 4-5
• Roasted peanuts 2 teaspoon
• Spring onion chopped 2-3
• Garlic sliced 5-6 cloves
• Ginger crushed 1 teaspoon
• Salt to taste
• Red Chillies cutter/flakes 2-3 teaspoon

Procedure:

• Mix together sesame oil, corn starch, soy sauce, vinegar and sugar. Apply on chicken cubes and keep aside for 30 minutes.
• Now in a pan heat oil. Add whole red chillies fry for a while.
• Then add marinated chicken cubes fry for 2-3 minutes.
• Then add roasted peanuts. ginger, garlic, salt and red chillies cutter fry for  2-3 more minutes.
• Then cook on medium flame till chicken is done.
• Evaporate excess water on high flame and stir.
• Delicious Kung Pao Chicken is ready.
• Serve with boiled rice.

Gujarati Kadhi ગુજરાતી કઢી گجراتی کڑھی

It is a very simple and staple food of Gujarati community. Delicious too.

Gujarati Kadhi

ગુજરાતી કઢી

Ingredients:

• Yoghurt fresh (not sour)   beaten    250 g
• Besan (chickpea flour)   2 tablespoon
• Green Chillies freshly crushed 2 teaspoon
• Ginger freshly crshed 2 teaspoon
• Salt to taste
• Turmeric powder 1/4 teaspoon
• Sugar 1 teaspoon
• Fresh Coriader leaves chopped  for garnish 

Tadka/Tarka:

• Oil 1-2 teaspoon
• Hing 1 pinch
• Black mustard seeds whole 1/2 teaspoon
• Cumin seed 1/2 teaspoon
• Kadhi patta 10
• Red chillies whole 4-5

Procedure:

• In a pan take youghurt, 1 glass water, besan , salt sugar and turmeric .
• Mix/blend well.
• Cook on medium flame for 5-6 minutes. 
• Then add ginger and green chilli crushed and continue to cook for 10-15 more minutes on medium flame.
• Garnish with chooped fresh coriander leaves.
• Gujarati Kadhi is ready for Tadka.
• Now  in a frying pan heat oil, add hing, then mustard.
• When mustard pop add cumin seeds, kadhi patta and red chilli whole.
• Fry for a while then pour over prepared Gujarati Kadhi.
• Delicious Gujarati Kadhi is ready.
• Serve with boiled rice/ Khichdi or phulka roti.

Kashmiri Aab Gosht کشمیری آب گوشت

A wonderful and Delicious dish from  Kashmir.☺

Kashmiri Aab Gosht

Ingredients:

• Mutton  1/2  -  3/4  kg
• Onion  chopped 2-3
• Ginger paste  1 teaspoon
• Garlic paste 1 teaspoon
• Green Chillies chopped 3-4
• Salt to taste
• Black pepper powder  1 teaspoon
• Fennel powder 1 teaspoon
• Cardamom small whole  4
• Cloves whole  8-10
• Caraway  1/2 teaspoon
• Cinnamon stick 2-3
• Black pepper whole 1/2 teaspoon

• Milk  full cream  3/4 litre 
• Cardamom small powder 1 teaspoon
• Cinnamon stick 2
• Butter 1 tablespoon
• Oil 1 tablespoon

Procedure:

• Take milk in a pan, add cardamom small powder and cinnamon sticks.
• Boil on low flame till reduce to half.
• Keep aside.
• Now in another pan take mutton, ginger garlic pastes, onion, green chillies and spices. Add 1-2 glass water and cook on low heat till mutton is tender. (1-2 hours).
• When mutton is tender add prepared reduced milk.  
• Cook on low heat for further 10-15 minutes on simmering heat.
• At last, add butter and oil and simmer for 5 minutes.
• Delicious Kashmiri Aab Gosht is ready.
• Serve with Boiled Rice, pineapple chunks, blanched almonds, and raisin.